Nuts Shown to Prevent Pancreatic Cancer

In surprising new evidence of the health benefits of nuts, Harvard researchers are reporting consumption of almonds, cashews, and other nuts greatly reduce the risk of developing pancreatic cancer.

The study, published online in the British Journal of Cancer, examined the association between nut consumption and risk of pancreatic cancer among 75,680 women in the long-running Nurses' Health Study.

The results showed women who consumed a one-ounce serving of nuts — including almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, and walnuts — at least twice a week were far less likely to develop pancreatic cancer than those who did not.

"This reduction in risk was independent of established or suspected risk factors for pancreatic cancer including age, height, obesity, physical activity, smoking, diabetes, and dietary factors," said lead researcher Ying Bao, M.D., of Brigham and Women's Hospital and Harvard Medical School.

The research also showed women who included nuts in their diet tended to weigh less than those who avoided them. Past studies have also shown nuts are loaded with beneficial nutrients — including vitamins, minerals, and phytochemicals — that have been linked to better mental functioning and a lower risk of diabetes.

Pancreatic cancer is the fourth most common cause of cancer-related death in the U.S.